Role of apple pomace in the formulation of a novel healthy mayonnaise

Abstract Currently, there is a growing interest in valorizing agro-food byproducts having interesting bioactives with functional and health properties. This paper deals the use of apple pomace (AP), most abundant by-product juice industry, to formulate novel value-added mayonnaise (AP mayo). The effect AP on chemical rheological characteristics, microbiological quality, sensory attributes new product was studied during 30-day storage at refrigerated temperature. A comparison two commercial mayo samples also carried out. results highlighted that showed total phenol content 2.12 mg gallic acid equivalents (GAE)/g, improved antioxidant properties (DPPH radical-scavenging activities 2.47 TE/g; 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt, ABTS 3.18 ferric reducing power, FRAP 2.78 TE/g). After 30 days, it more stable than other mayo. Moreover, even higher overall acceptability scores by assessors samples. confirm addition represents valid approach increase spreads sauces, satisfying demand health-conscious consumers, those who prefer plant-based foods. proposed healthy multifunctional ingredient potential applications formulation spreads/sauces